PRODUCTION OF SINGLE CELL

PROTEIN FROM GRAPE PEEL AND

CUSTARD APPLE RINDRIND
GUIDE,
C.NETHRA DEVI
BY,

PRESENTED
KEERTHANA.S
VAISHNAVI.D
VINITH.S

INTRODUCTION

Single cell protein are dried cells of microorganism

such as bacteria, yeast, fungi, and algae.

It is produced to overcome the world wide food protein

deficiency by obtaining an economical product.

India is the second major producer of fruits and

vegetables
Proteins are building blocks of amino acids which is

essential for body growth and development.

The protein can be used as a supplement.

OBJECTIVE
To prepare substrate for micro organism growth using fruit
waste (Custard apple, grape and mixed).
To produce single cell protein from substrates by varying its
concentration.
To optimize the drying temperature of single cell protein
To determine the biochemical analysis of produced single cell
protein.
To compare the protein yield of different samples.

ADVANTAGES
Micro organism has high rate of multiplication.
SCP is independent of seasonal and climatic changes.
Production of high quality protein.
Production cost of SCP is also less.
The protein yield of yeast is 45%-55%.

REVIEW OF LITERATURE
S.NO

AUTHOR

YEAR

TITLE

WORK DONE

1.

Mahnaaz khan, et
al.,

2010

Production of SCP
from
saccharomyces
cerevisiae by
utilizing fruit waste

Production method of SCP

and protein content of
various fruit waste like
banana skin, mango waste,
sweet orange peel, rind of
pomegranate and apple
waste.

2.

A.T.Nasseri,, et al.,

2010

Single cell protein

production and
process

Protein yield from various

micro organism like
bacteria-50-65, yeast,-45-55
algae-40-60,fungi-30-45 &
its substrate for their growth
is discussed.

3.

Amit kumar
mondal, et al.,

2012

Utilization of fruit
waste in producing
single cell protein

Protein yield is compared

between orange peel-53%
and cucumber-30%. Protein
is produced using
saccharomyces cerevisiae by
submerged fermentation.

4.

Mohamad Khan
Yousufi

2012

To determine protein
content of SCP by
using various
combination of fruit
waste and standard two
food fungi

A total of 36 different
combinations of fruit wastes
inoculated with two standard
food fungi i.e. Aspergillus
oryzae and Rhizopus
oliogosporus were
investigated

5.

Shadiq Azam, et
al .,

2014

Production of SCP from

orange peel using
Aspergillus Niger and
saccharomyces
cerevisiae

Orange peel is used as

substrate and protein yield
between fungi and yeast is
determined. Investigation of
fat content , crude fiber, ash
content is also discussed.

PROCEDURE
PREPARATION OF FRUIT WASTE
1. Fruit waste is washed and grind it into fine paste.
2. substrate produced at different concentration at
25%, 50% and 100%.
3. Autoclave the substrate at 121C ,15 psi for 45
mins.

INNOCULATION AND INCUBATION

1.Addition of dry yeast into the
substrate at Luke warm
condition.
2.The flask is aseptically sealed.
3.Incubated at room temperature
for 6-8 days in undisturbed
state.

FILTRATION AND DRYING

1.Cellular biomass is observed

after 7 days.
2.Filteration is done using
whattman filter paper No1.
3. Drying of filtered biomass
at 40C and 50C for 27hrs.

REMOVAL OF CELL WALL AND

PROTEIN ESTIMATION

1. Cell wall is ruptured using

mortar and pestle.
2. It is then removed by
centrifuging at 6000rpm
for 10min.
3. Protein is estimated by
Kjeldhal method.

RESULT AND DISCUSSION

PROTEIN YIELD OF 18 DIFFERENT SAMPLES
SAMPLE
NO

SAMPLE

S1

CUSTARD
APPLE

S2

GRAPE

S3

MIXED

S4

CUSTARD
APPLE

S5

GRAPE

S6

MIXED

DRYING
TEMPERATURE
( C)

SAMPLE
CONC
(g)

CRUDE
PROTEIN
(%)
16.42

50

19.17
23.46
25

40

17.83

20.93
24.83

SAMPLE
NO

SAMPLE

S7

CUSTARD
APPLE

DRYING
TEMPERATURE
(C)

SAMPLE
CONC
(g)

CRUDE
PROTEIN
(%)

19.76
50

S8

GRAPE

S9

MIXED

S10

CUSTARD
APPLE

24.50
50

30.18
21.06

40
S11

GRAPE

27.13

S12

MIXED

31.94

SAMPLE
NO

SAMPLE

S13

CUSTARD
APPLE

S14

GRAPE

S15

MIXED

DRYING
TEMPERATURE
(C)

SAMPLE
CONC
(g)

23.54
50

25.18
100

S16

CUSTARD
APPLE

S17

GRAPE

S18

MIXED

CRUDE
PROTEIN
(%)

30.87
32.73

40

38.93
40.26

EFFECT OF TEMPERATURE (50) ON PROTEIN YIELD

Concentrati on Vs Crude protein (At 50oC)
45
40
35
30
25

23.46

CRUDE PROTEIN (%)

20

25%
19.17

50%
100%

15
10
5
0

16.42

CONCENTRATION (%)

EEFECT OF TEMPERATURE(40) ON PROTEIN YIELD

Concentration Vs Crude protein

45
40
35
30

24.83

25

CRUDE PROETIN (%)

20

20.93

25%
50%

17.83

100%

15
10
5
0

CONCENTRATION(%)

COMPARISION BETWEEN THREE SAMPLES AT 25%

CONCENTRATION
Temperature Vs Crude protein
30

CRUDE 25
PROTEIN(%)

23.46

20

50C

15

40C
10

16.42

19.17

TEMPERATURE (OC)

COMPARISION BETWEEN THREE SAMPLES AT 50%

CONCENTRATION
Temperature Vs Crude protein

35

30
27.13
25

CRUDE PROTEIN (%)

20
50C

15

40C

10

21.06

31.94

TEMPERATURE(OC)

COMPARISION BETWEEN THREE SAMPLES AT 100%

CONCENTRATION
Temperature Vs Crude protein
45
40
35

CRUDE PROTEIN(%)
30
25
50C
20

40C

15
10
5
0

23.53

30.87

TEMPERATURE (OC)

38.93

CHEMICAL ANALYSIS OF GRAPE & CUSTARD APPLE

SAMPLES/
CHEMICAL
ANALYSIS

CARBOHYDRATE
(%)

FAT(%)

ASH(%)

GRAPE

3.5

0.7

4.5

CUSTARD APPLE

0.02

3.9

MIXED

7.2

0.8

7.5

CHEMICAL ANALYSIS
8

PERCENTAGE (%)

4.5

0.7

3.5

Grape
Custard apple
Mixed

CONCLUSION
Protein yield is high at 40C than at 50C for all
samples.
From the 18 samples mixed sample at 40C in 100%
concentration shows protein content of 40.26%
Protein yield increases as the substrate concentration
increases.
The fat content, carbohydrate and ash content is
rich for mixed sample, 0.8 %, 7.2 %& 7.5 %.

THANK YOU